Pondering wrote:
Good ideas guys... I really like OliveOilMom's ideas! I think I will become a crazy fat collector of many kinds in the near future. Something about having those jars of white gunk in the fridge is strangely... pleasing to the eyes! And then spooning it out, it's like me and my greese are having our little bonding moment.
I save mine whenever I fry bacon. Just pour it into the jar when it's cool.
I live in Alabama and I don't think I know many people who don't save their bacon and ham grease. In fact, in little knick knack shops you can buy decorated heavy glass jars with lids and on the jar is painted "grease". There are all sorts of styles of them. I've seen some decorated like the old vegetable cans used to look (my grandmother used to use empty cans for hers) and some that look like Mason jars, some are decorated with flowers, or pigs, or chickens, or cows (nobody saves chicken or cow grease, it's just decoration) or kittens (those either) or butterflies.
They're not but about $5 at most, and if you do decide to start saving your grease, PM me and I'll pick you one up and send it to you in the mail. You can reimburse me when it gets there.
ETA; I just saw that somebody said to grease any pan, but if you have any cast iron skillets, use ONLY bacon grease for them. Also, NEVER EVER wash them. As soon as they are cool you wipe them out good with a paper towel. You never get them wet. You wipe them out really good, then you put some bacon grease on a paper towel and rub it all around on the inside. Then you wait a minute or three and wipe it lightly with another one to get the excess. When you put it up it should still be slightly greasy. Thats why you never stack those kinds of pans, because you dont want grease on the bottom of the one on top of it. If you don't have any iron skillets, I strongly suggest getting at least two, a big one for chicken and a small one for cornbread or hoecake.
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I'm giving it another shot. We will see.
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